Homemade Chicken Bone Broth
by Keleigh May on February 28th, 2017

Homemade Chicken Bone Broth
  • Bones from one chicken plus 4-6 chicken leg bones
  • 1 onion
  • 1 head of garlic
  • 1 carrot
  • 1 bay leaf
  • 1 stalk of celery
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon thyme
  • 1/2 teaspoon tumeric
  • sprinkle of sea salt
  • 5-6 whole peppercorns (or a sprinkle of cracked pepper)

First eat the chicken.
You can roast a whole chicken (with some added legs) at home, or you can simply buy a rotisserie chicken. Either way you chose to go- be sure to collect all the bones. 
*The Mays do this by placing a "Bone Bowl" in the middle of the table. And of course having our best buddy Owen over to help finish all the chicken is always a must. 
‚ÄčOnce you have collected all the bones, store in the fridge (or freezer) until you are ready to use them. 
Chop celery and unpeeled carrot into even sized pieces. Then chop a whole onion with the skin on (I've read this helps with the color). Cut the whole head of garlic in half leaving the skin on that as well. 
Place the bones in your crock pot first. Pour the apple cider vinegar over the bones. Then your carrots and celery, followed by the onion, garlic and spices. 
Pour enough water to cover everything (around 6-8 cups). 
Cover and cook on low heat anywhere from 12- 18 hours. 

*I cook mine after dinner and let it go overnight.
Use a slotted spoon or tongs to remove any big bones, then strain the broth into a large container to cool. Be sure to use a fine mesh strainer or a coffee filter to get all little pieces out. 

*Sorry I don't have a photo of the staining process- but I do have a pic of the bones after they have cooked for over 12 hours- they are so tender that when squeezed they disintegrate (note the marrow on the inside of the bone is now exposed- that is what makes this broth so good for you and gives it is "wobble". 
Once cooled skim off any fat, and store in air tight containers (mason jars) for up to a week or freeze. 

Broth, Bone Broth and Stock...oh my!

Bone both is all the rage now- but what is it? How is it any different from stock or regular broth? I found this handy epicurious article that helped distinguish the 3 from one another. The cliff note version is- bone broth is unique because is wobbles due to the high gelatin content extracted from the bones over the low and slow cook time (Note- the broth only wobbles when cold- so don't expect to pull wobbling broth from your crock pot like I may or may not have). And that gelatin is packed with vitamins and minerals such as collagen making it wonderful for skin during this winter months. The health benefits are wonderful, don't get me wrong- but what I am most excited about is that I am making something yummy out of what I normally toss in the garbage. That's right folks, this recipe yields between 6-8 cups of liquid gold from kitchen scraps. So how do you use bone broth you might be wondering? Well, I use it anywhere I would normally use stock or broth (rice, pastas, soup bases, etc.) or you can simply sip on it as is. Whether your looking for ways to put your kitchen scraps to good use, or simply a delicious nourishing broth- where there's a meal, there's a way!

Store Bought Bone Broths Worth a Try!

Kettle & Fire definitely delivers on the wobble! This chicken or beef broth is packed with protein from all organic ingredients. The flavor is a bit timid- but can easy to dressed up to accommodate your needs. Find out more about Kettle & Fire here.   
The flavor of Epic Artisanal Bone Broth is exceptional- but the wobble isn't there. Find out more about Epic Bone Broth here.

Posted in Crock Pot Meals, Dinner, Easy to Freeze, Gluten-Free, Healthful Hints, Paleo, Pickey Eater Friendly, Products I Love, Sides    Tagged with bone broth, Organic, recipe, chicken bone broth recipe, crock pot, kettle & Fire, epic


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